i love to cook food...shoot food. i love to play with food and i love to eat food...soooo, here are my comments, thoughts, recipes and pics of foods i come across. it might be on my plate, your plate, someone elses plate or my dream plate...

Wednesday, November 14, 2012

and bacon IS protein...right ?...i bet this is the best low carb, low fat, GLUTEN FREE, protein packed Pumpkin Pie you will ever taste. i've been making it for 3-4 years and eat it for breakfast all the time...and who doesn't love a little BACON CANDY...GLUTEN FREE DOESN'T MEAN GLUTTON FREE

it's Fall...it's cold and it's pie time.

AND it's pumpkin time.

if you're anything like me...maybe not, but...

after the big Thanksgiving throw down, i just can't fathom eating one more thing...i like a huge piece of MOM's pumpkin pie the next morning, chilled with a little vanilla greek yogurt and fresh berries.

i'll hide a piece in the back of the fridge just to insure i get my breakfast pie.

my mother does make a mean pumpkin pie and i do indulge in the real thing, crust and all...once a year,

BUT...i have this delicious protein packed pumpkin pie all year 'round. i stock up on pumpkin around this time and make it just about once a month.

i usually bake it in this 11x7 glass pyrex dish and get 12 servings. it's easier to store in the fridge. it keeps for a week and i can usually polish it off by then with a little help from eager friends.

for presentation purposes i used a LARGE pyrex glass pie dish with 2 small ramekins for overflow. (both versions are shown in photos)

blend cottage cheese, eggs and 1/2 of the milk until smooth...until you can not detect any cottage cheese specks (SEE IMPORTANT NOTE BELOW). add remaining ingredients and blend until smooth...VERY SMOOTH. there is NO FLOUR so you don't have to worry about over mixing.
pour into sprayed cooking dish of choice, decorate with pecans and bake for 40-45 minutes or until middle is set and solid. it should not jiggle at allNOTE...(photo below) do not worry if the sides brown a little and the whole thing PUFFS UP. it will deflate and settle. this is a hard pie to "over-bake".

above is an example of extreme puff-age...not to worry, it will deflate if this happens

IMPORTANT NOTE...blending is key with this recipe. i use an immersion blender (above photo). i don't think i've tried a blender. i bet it would work, but it might get to aerated...like mousse. who knows...maybe something else delicious. i will say that a regular mixer will not work. you want smooth as silk texture.

BY THE WAY...this pie can definitely be made ahead of time.please ENJOY some PIE !!!

Jacinda, how incredibly rude. If you don't have anything nice to say (or at least constructive!), don't say anything at all.I think it looks delicious (sans bacon..). I'm going to give it a try! I hope it tastes as good as it looks.

Anonymous...thanks for stickin' up for me and my pumpkin pie. i sure hope you like it. you might want to tweak it to your liking. don't be afraid to taste test the batter. also you might want to start with only 2 scoops of protein powder...i up'd it to 3 because i like lots of protein in the morning. hope to hear from you again...and THANKS

Hey! This recipe looks really great! I was just wondering; is the whey powder necessery in the recipe? I don't have it by hand and would like to make this pie, so maybe you know a substitute for it? Greetings from the Netherlands. Eva

hi eve...i'm not sure what would happen without the protein powder. if anything it probably works as a thickener and makes the pie a little more firm. i know it makes the pie puff up. i'm not a trained chef/baker so i don't really know. the original only had 1 scoop. i upped it to 2-3. you could maybe find a single packet sold at a heath food store? i wonder if almond flour might work?...hmmm. not too much help, but i hope you find something and let me know if it works...thanks jules

I've tried this delicious pie twice now, but mine doesn't get much more than a 1/4" thick, I've checked the recipe list multiple times to make sure I've got the right amounts and technique – Has this happened in your experience? Do you have any trouble-shooting advice?

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About Me

ahhh...welcome to my little world of flavors. you'll see that my food obsessions vary from one extreme to the other. from nice safe little shortbreads and blondies to spicy chicken feet and BBQ pigs tails. I hope you enjoy the spectrum of goodies and follow Ruby and i on our our culinary trip to who knows where...my thought is...if it looks good, it'll taste even better AND IF IT LOOKS UGLY, I HAVE TO TRY IT !!!

lil' Ruby

*DISCLAIMER

Ruby is responsible for all posts while i am busy in the kitchen and behind the camera. As we all know, one with four legs has no opposable thumbs. She leans towards the hunt and peck method. So please we ask that you excuse any unintentional grammatical errors.